Quote of the Month
“When you stop believing in Santa, you get underwear.”
Well, December’s blog is a little late this year…and I must apologize. Apparently studying for and writing final exams takes priority!
Now that I’m finished, I can get caught up on everything that’s been put on the back burner.
With the recent cold weather and studying, I’ve found a need to keep meals a little simpler! If you happen to like sweet potatoes, here are a few tips and a wonderful soup recipe too!
- Buy a bag of sweet potatoes, not just a few
- Keep the skins on and steam them all in a pot big enough to hold them
- When they’re done, put them in some cold water for a few minutes
- The skins should peel off easily
- Whatever you’re not using right away, put into a freezer bag and freeze
Now here’s a yummy Sweet Potato Soup recipe…
6 cups cubed sweet potatoes
1.5 cups onion, cut into chunks
2 cloves minced garlic
1-2 tbsp coconut oil (melted) or olive oil
Place all of the above into a shallow roasting pan, mix with coconut oil and roast in the oven at 425 degrees for about 25 minutes (stir as needed).
4.5 cups vegetable or chicken broth (fresh is always best if you have some stored in your freezer)
1 tbsp grated orange zest
1 tbsp freshly grated ginger
1 whole clove
1/2 tsp cumin
1/2 tsp sea salt
1 tsp curry powder
1/4 tsp ground pepper
In a big pot, add all of the above ingredients (including the roasted veggies). Bring to a boil and simmer covered for 15 minutes.
1/2 can coconut milk
Stir until heated through
Cilantro and serve.
This makes a wonderful addition to any holiday meal.
Did You Know
- Sweet potatoes and yams are not the same
- They’re good sources of sources of vitamin A, vitamin C, manganese, calcium, potassium, iron, vitamin B6 and fiber
- Sweet potatoes have a lower glycemic index than potatoes
- Scrub the skins and eat them too (do the same with carrots)
- Put them in a smoothie
- They have a lower risk of exposure to toxins than other produce
Merry Christmas and Happy New Year!